All school nutrition employees must comply with the following rules:

Health & Safety

• Staff must wear face covering when preparing food and working with or in proximity to employees or students.

• Food Service Workers must practice proper handwashing throughout their shift with soap and water for at least 20 seconds. In addition to the circumstances under which employees are required to wash their hands set forth in the district-wide Rules and Expectations, Food Service Workers must wash their hands: 

• Before, during, and after preparing food
• Before and after work shifts-As employee arrives and leaves
• Before and after work breaks
• After putting on, touching, or removing cloth face coverings
• After removing gloves 
• After directly handling used food service items
• After touching objects that have been handled by others, such as utensils, menus, cups, and trash
• After touching dirty surfaces like floors, walls and soiled carriers and equipment

• Employees must be vigilant to maintain six (6) feet of distance while removing or bringing in items to walk-in coolers or storerooms.

• Staff must properly use gloves during food preparation.

Prevention Measures

• Each employee will have an assigned workstation and should limit interactions with other workstations whenever possible.

• Minimize handling cash, credit cards, and mobile devices, whenever possible. 

• Practice routine cleaning and disinfection of frequently touched surfaces, such as workstations, cash registers, table tops, touch screens, door handles, refrigerator door handles, microwave door handles and buttons/keypads, light switches and cover plates, counter tops. 

• All food served to students must be covered and individually wrapped. Dining utensils are individually wrapped. All meals must be served as a unit.

• Use disposable food service items (e.g., utensils, dishes). If disposable items are not feasible or desirable, ensure that all non-disposable food service items are handled with gloves and washed with dish soap and hot water or in a dishwasher.

• If food is offered at any event, have pre-packaged boxes or bags for each attendee instead of a buffet or family-style meal. Avoid sharing food or utensils. 

• Any food and beverage items served from food service staff will be served by staff following safety and sanitation guidelines, including appropriate personal protective equipment (PPE).

• Staff will increase the frequency of cleaning and sanitizing and keep sanitation charts updated.  Pay special attention to cleaning “high-touch” areas.

• Staff will sanitize all surfaces and equipment at days end.

• Managers will complete daily safety and sanitation checklists.